黄梨酥饼

新年快乐

Happy Chinese New Year. Chinese new year means baking CNY goodies and this is my first. Pineapple tarts 🙂

黄梨means ‘Ong Lai’ in hokkien, which symbolizes 旺. Everybody will eat pineapple tarts during Chinese New Year. Though they are really rich in flavor, it is however, very fattening with all the butter and sugar used. However, once in a while indulgence is alright and is okay. Shhhh, don’t tell anyone.

This is the second time I made pineapple tart, with the recipe provided by Sonia from http://nasilemaklover.blogspot.com/. The tart is melt-in-your mouth type, yet it is not well-liked by my relatives who afterall, prefer the crunchy biscuity type to this crumbly version. Hence, next time, I will find the perfect biscuity type version to the pineapple tarts.

Pineapple Tarts

For the pastry, I used

  • 175g butter 
  • 50g condensed milk
  • 255g All purpose Flour
  • 1 egg yolk of a large egg weighing 55g each.
  1. First, cream the butter and condensed milk on low speed for 1 min.
  2. Increase the speed to medium high and cream for 5 minutes till it is light and fluffy.
  3. Add in the egg yolk and cream at low speed for another 1 minute till egg yolk is incorporated.
  4. Add the flour and cream at low speed till a dough is formed.
  5. Cover the dough and chill for 15 minutes.
  6. Cut out the desired shape using your cookie cutter
  7. Put the cut out cookies back into the fridge for another 15-30 minutes till it is hard.
  8. Bake at 170 degrees till it turns light and golden. My oven took 30 minutes, rotating twice.

Happy Baking 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s